Christmas Cranberry Pudding

Directions

1. 1
   Cream the butter and sugar in a large mixing bowl.
2. 2
   Add eggs, one at a time, beating well after each addition.
3. 3
   Sift the flour, baking powder and salt together and add to the creamed mixture alternately with milk.
4. 4
   Stir in the cranberries and pecans.
5. 5
   Turn into a greased 6-cup Pyrex bowl or mold and cover with foil.
6. 6
   Press foil tightly around edge and secure with string.
7. 7
   Place mold on a rack in a kettle and pour enough water into kettle to come halfway up on mold.
8. 8
   Bring water to a boil and cover tightly.
9. 9
   Reduce heat to simmer.
10. 10
    Steam for 2 hours.
11. 11
    Let stand for 10 minutes, then unmold.
12. 12
    Serve with Eggnog Dessert Sauce.
13. 13
    Pudding may be refrigerated for several days or cooled, wrapped and frozen for several months.
14. 14
    Thaw in refrigerator, if frozen, then wrap in foil.
15. 15
    Bake at 325° for about 45 minutes.